FIG & OLIVEs

INGREDIENTS:

1 sheet Fine Puff Pastry (available at your local gourmet

supermarket or bakery)
1 bunch Scallions
4 Heirloom Tomatoes
8 Fresh Figs (if not available or in season, you can substitute
with dried white figs)
8 oz. Gorgonzola
2 oz. Chopped Walnuts
1 tsp Fleur de Sel
 1 tsp Pepper
2 TB Olive Oil (preferred choice: Fig & Olives Arbequina
Olive Oil (CA) $13.99)
1 Fresh Rosemary Sprig, to garnish
2 slices Prosciutto di Parma, to garnish (can omit for
vegetarians)
cup Arugula Greens (baby Roquette)
1 tsp Fig Balsamic Vinegar
1 TB Arbequina Extra Virgin Olive Oi

DIRECTIONS:

1. Preheat oven to 400 degrees F.

2. Roll out puff pastry sheet until you are able to cut four 6-
inch circles out of it.

3. Place the circles on a well-greased baking sheet.

4. Dice the scallions to yield cup and sprinkle evenly over

pastry circles.

5. Cut tomatoes into wedges and arrange evenly around the

tart.

6. Place cut figs wedges (one fig can be cut into 2 or 3

wedges) evenly between the tomatoes.
 7. Sprinkle the chopped walnuts, salt, pepper, and
gorgonzola cheese evenly over each tart.

8. Drizzle a small amount of Fig & Olive Arbequina olive oil

over each tart before baking.

9. Bake for 15 minutes or until tart has a golden brown crust

and melted cheese.

10. Once it comes out of the oven coat the arugula greens
with the Fig Balsamic vinegar, Arbequina olive oil and
arrange in a neat mound around the tart.

11. Cover the mound of Arugula with a layer of prosciutto,

leaving a space in the center.

12. Serve immediately, or let cool on a rack to preserve the

delicate, flaky crust.

13. Garnish with a fresh sprig of rosemary.

Ground Pork Kaldereta Omelet

Ingredients:
1 cups Pork Giniling Kaldereta
3 eggs
 teaspoon salt
teaspoon onion powder
A dash of ground black pepper
4 tablespoons cooking oil

Instructions:

1. Crack eggs in a bowl. Whisk using a wire whisk of

fork.
2. Add the salt, pepper, and onion powder. Continue to
whisk until all the ingredients are well blended.
3. Add the Pork Giniling Kaldereta. Stir until it is
incorporated with the mixture. Set aside
4. Heat the oil in a frying pan. Once the oil gets hot,
scoop half of the mixture and pour it on the pan. Cook
in medium heat for 3 minutes.
5. Using a wide spatula, turn the omelet over. Cook the
opposite side for 2 to 3 minutes or until it is done. Do
the same steps for the remaining mixture.
6. Transfer to a serving plate. Serve with Ketchup.
7. Enjoy with toast for breakfast or with white rice for
lunch.
 SIPO EGG
INGRIDIENTS:

12 each quail eggs

1 tablespoon butter
1 small onion, peeled and chopped

2 cloves garlic, peeled

and minced
1 tablespoon fish sauce
2 large carrots, peeled and cut into -inch cubes
1 large singkamas (jicama) peeled and cut into -inch cubes
cup water or chicken stock
1 cup frozen sweet peas, thawed
1 cup table cream
salt and pepper to taste

PROCEDURE:
1. In a sauce pan, place quail eggs and enough water to
cover. Bring the water just to a boil, reduce heat and
simmer eggs for about 2 to 3 minutes. With a slotted
spoon, remove eggs and place in bowl of ice water to cool.
To peel, roll a wet egg on the counter to crack shell and
peel from the rounded end first. Rinse under running
water to remove any bits of shell left. Drain well and set
aside.
2. In a pot over medium heat, heat butter until melted. Add
onions and garlic and cook, stirring regularly, until limp
and aromatic. Add fish sauce and continue to cook for
about 1 to 2 minutes.
 3. Add carrots and jicama and stir gently to combine. Add
water or stock and bring to a boil. Continue to cook for
about 10 minutes or until vegetables are tender yet crisp.
Add green peas and quail eggs, stirring to combine. Cook
for about 2 to 3 minutes or until peas are heated through.
Add table cream. Season with salt and pepper to taste.
Continue to cook for another 3 to 5 minutes or until
sauce is lightly thickened. Serve hot.

Tortang Talong with Giniling

Ingredients:

2 common eggplants or 4 chinese eggplants

2 or 3 eggs for each eggplant
salt and pepper
cooking oil
1 pound ground beef
1 tomato
 1 onion
3 garlic cloves chopped or crushed

PROCEDURE:
1.Grill the eggplants until the color of the skin is black.

2.Let the eggplants cool for a while and peel off the skin.

3.Crack the eggs (2 or 3 at a time) and place in a bowl.Add salt

and beat the eggs.

4.Place the eggplants on a flat surface and flatten carefully using

a fork (avoid to peek holes in the eggplants).

5.In a pan, add and heat cooking oil (2 tbsp) and saut garlic
cloves, onion and tomato.

6.Add ground beef and let it simmer on medium heat until its
done. Stir occasionally. Set aside.

7. Heat a pan (use one where the eggplant exactly fits in it, see
picture) and pour cooking oil (2Tbsp).

8.On medium heat, put of the beaten eggs in the pan and then
put the flatten eggplant on top.

9.Add the ground beef on top, flatten so its compact and pour the
rest of the beaten eggs.

10.After 2-3 mins, using a spatula on one hand and on the other
hand, holding the end of the eggplant, flip the eggplant

11.Let it fry for 2-3 mins.

12.Put on a plate and serve hot.

Sweet Pork Ingredients:

INGRIDIENTS:

4 cups pork belly, sliced

7 eggs
1/2 cup soy sauce
1 tbsp oyster sauce
3-5 pieces of star anise
1 tbsp garlic, chopped
1 thumb ginger, sliced thin
1/2 cup brown sugar, packed tight
water, lots of it
1 tbsp oil
additional soy sauce for browning eggs.
PROCEDURE:

1. Marinate the pork belly in soy sauce and oyster sauce.

Set aside.
2. Boil the eggs. Then remove the eggshell when done.
3. In a large pot, add oil. Add the garlic and ginger. Stir
until brown. Add the brown sugar.
4. When the sugar is melted, add the pork belly marinade
including juices and all.
5. Stir for a few minutes until the pork gets slightly
white. Then add 4 cups water or more until the pork
is all covered.
6. Cook for 1 hour or more. For more tender pork, keep
adding water and cook 2 hrs or longer. You can add
the star anise at any time.
7. The water will evaporate. When it reaches the
thickness you like, remove from heat and serve.
 Classic Deviled Eggs

INGRIDIENTS:
6 eggs

1/4 cup mayonnaise

1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

PROCEDURE:
Place eggs in a single layer in a saucepan and cover with
enough water that there's 1 1/2 inches of water above the
eggs. Heat on high until water begins to boil, then cover,
turn the heat to low, and cook for 1 minute. Remove
from heat and leave covered for 14 minutes, then rinse
under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running
water. Gently dry with paper towels. Slice the eggs in
half lengthwise, removing yolks to a medium bowl, and
placing the whites on a serving platter. Mash the yolks
into a fine crumble using a fork. Add mayonnaise,
vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture
into the egg whites. Sprinkle with paprika and serve.
 scrambled egg with herbs
Ingredients:
1. 6 eggs.
2. 4 ounces light cream cheese, diced.
3. 1/4 cup chopped green onions.
4. 1/4 cup chopped fresh basil or 2 teaspoons dried, crumbled.
5. 2 tablespoons chopped fresh parsley.
6. 2 tablespoons milk.
7. 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried,
crumbled.
8. 2 tablespoons (1/4 stick) butter.
PREPARATION:

1. Beat eggs in large bowl to blend. Beat in next 6

ingredients. Season with salt and pepper. Melt butter in
heavy large skillet over medium-high heat. Add egg
mixture and stir until eggs are scrambled, about 4
minutes. Serve immediately.

BASIC POACHED EGGS

Iingridients:
. 2 to 4 eggs, cold
. salt and pepper
PROCEDURE:

1. HEAT 2 to 3 inches of water in large saucepan or deep

skillet to boiling. ADJUST HEAT to keep liquid
simmering gently.

2. BREAK eggs, 1 at a time, into custard cup or saucer.

Holding dish close to surface, SLIP egg into water.

3. COOK eggs until whites are completely set and yolks

begin to thicken but are not hard, 3 to 5 minutes. Do
not stir. LIFT eggs from water with slotted
spoon. DRAIN in spoon or on paper towels. TRIM any
rough edges, if desired. SPRINKLE with salt and
pepper.SERVE immediately.
 Tomatoes and Bacon Egg Muffins
Ingredients:
cooking spray
6 slices bacon
8 large eggs
1 cup cherry tomatoes, halved
2 tablespoons chopped green onion, or more to
taste
1 pinch ground black pepper

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Spray

6 muffin cups with cooking spray.
2. Place bacon in a large skillet and cook over medium-
high heat, turning occasionally, until halfway
cooked, about 5 minutes. Blot bacon slices with
paper towels and cut into small pieces.
3. Mix bacon, eggs, tomatoes, green onion, and black
pepper together in a bowl. Pour mixture into the
prepared muffin cups.
4. Bake in the preheated oven until each muffin is set
in the middle, 15 to 20 minutes.
 Eggs in Pepper Cups

INGREDIENTS:

. 4 small multicolored bell peppers

4 large eggs

Kosher salt and freshly ground pepper

Chopped fresh herbs

PROCEDURE:

1. Preheat oven to 350F.

2. Slice bottom 2 inches from each pepper (in one piece) to

form shallow cups. Reserve tops for another use.

3. Put peppers on a baking sheet. Crack 1 egg into each

pepper. Season with salt and pepper.
4. Bake until whites are firm and yolks are still a little
runny, about 25 minutes. Sprinkle with chopped fresh
herbs of your choice.